This double chocolate sour cream pound cake is so moist! It is loaded up with chocolate chips and only takes 20 minutes to make. This chocolate loaf cake is perfect for chocolate lovers.
This recipe was originally published in March 2021. It has been updated with new images.
A loaf cake or a pound cake is the perfect everyday cake for me! Whether you want a chocolatey treat like my chocolate chip loaf cake or something more fruity like a blackberry lemon bread, you can never say no to a slice of pound cake with a cup of coffee!
Why you’ll love this chocolate sour cream pound cake
- This chocolate pound cake has so much chocolate flavor thanks to a combination of cocoa powder and chocolate chips. It honestly is the best chocolate cake!
- This cake has a tender crumb and is super moist because of the sour cream added to the batter. Sour cream is always the secret ingredient when it comes to having a moist cake!
- It only takes 20 minutes to prepare this recipe!
- It’s made with simple ingredients, all of which you probably already have in your pantry.
Flour: I used all purpose flour here. I haven’t tried this with gluten free flour but you could probably substitute it for all purpose gluten free 1:1 flour.
Sour Cream: use full fat sour cream! If you don’t have sour cream on hand you could substitute it for full fat yogurt. This is such a moist cake thanks to the sour cream.
Butter: I always use unsalted butter, and prefer to use European style butter which is much creamier and richer.
Cocoa Powder: I am using dutch processed cocoa powder. Not sure if yours is dutch processed? Check the ingredients! If it mention acidity regulators or alkali, then it is dutch processed cocoa powder.
Sugar: I am using a mixture of white sugar and light brown sugar.
Chocolate Chips: the batter is loaded up with mini chocolate chips and then the loaf is sprinkled with extra chips just before baking. I used dark chocolate chips but you could also use milk chocolate chips.
Step by Step Instructions
You will need an 4.5×8.5 inch loaf pan, a stand mixer or a hand mixer, and a large mixing bowl.
Step 1: In a stand mixer fitted with the whisk attachment, or with a hand held electric mixer and a large bowl, cream butter for 2-3 minutes until it is smooth. Add both sugars and beat again until light and fluffy.
Step 2: Add the egg and beat once more, making sure it is completely combined.
Step 3: Pour in the sour cream, milk and vanilla extract and beat again until smooth. It might be a tiny bit lumpy which is ok!
Step 4: Use a rubber spatula to fold in all the dry ingredients, the flour, baking soda, baking powder, salt and cocoa powder. Fold until there are no more streaks of the flour mixture, then fold in your mini chocolate chips. Leave a small handful of chips to the side though!
Step 5: Pour the cake batter into a 4.5×8.5 loaf pan that has been greased and lined with parchment paper. The batter will be quite thick. Sprinkle over your reserved chocolate chips.
Step 6: Bake at 325 degrees for 60-70 minutes. A toothpick inserted should come out clean. Let the loaf cool in the pan 15-20 minutes before removing it and allowing it to cool completely on a wire rack. You can leave it plain with chocolate chips or decorate it with a silky chocolate ganache.
Recipe Tips & Tricks
- Use a weighing scale – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Use the fluff and sprinkle method to measure your flour – if you aren’t using a scale to measure ingredients then make sure you are measuring your flour correctly! Go to this link here to find out how to do that. If you use too much flour, then you won’t have those delicious moist crumbs!
- Room Temperature – Make sure all of your ingredients, including the sour cream, are at room temperature before you start baking.
- Let it cool completely – allow the pound cake to cool completely before slicing.
Frequently Asked Questions
This is such a moist pound cake thanks to sour cream! Using sour cream instead of just milk means it doesn’t thin the batter, that way the chocolate chips don’t all sink to the bottom.
First off make sure to use sour cream, next make sure not to over-mix your batter once you’ve added the dry ingredients. Finally, make sure not to overbake it!
Keep it in an airtight container or wrap it tightly with plastic wrap and you can keep it for up to 5 days.
Try these simple cakes next!
Double Chocolate Sour Cream Pound Cake
- 9×5 inch loaf pan
- 1 egg
- 100 grams sugar
- 100 grams light brown sugar
- 185 grams flour
- ½ teaspoon kosher salt
- 113 grams unsalted butter room temperature
- 2 teaspoon vanilla extract
- 113 grams sour cream
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 85 grams chocolate chips
- 89 grams cocoa powder
- 113 grams milk
- Heat your oven to 325°F/160°C. Grease and line a 9×5 inch loaf pan. Take 2 tablespoon of chips to the side for later.
- In a stand mixer with the whisk attachment, cream your butter for 2-3 minutes, until smooth. Add both sugars and beat again until fluffy, about 3 minutes. Add the egg and beat again, then pour in the sour cream, milk and vanilla.
- Sift the flour, cocoa powder, baking powder, salt, and baking soda straight into the mixing bowl, then add in the chocolate chips. Stir and fold with a rubber spatula until mixed and there are no more flour pockets.
- Pour the batter into your loaf pan, it will be pretty thick! Use a small offset spatula to make figure-8's in the batter, this gets rid of any air pockets. Sprinkle 2 tablespoon of chips on top. Bake for 60-70 minutes. A toothpick inserted into the cake will come out clean.
- Cool it in the pan for 15 minutes, then remove it and let cool completely.